KING 5 MEWS
An old Palmer family favorite these collected from
the cook on an Alaska-bound ocean-going tug in the
mid-1950 s by my father. These flapjacks wilt also
work on mornings other than Christmas; better
in fact because then you won't have to try to dribble
them into Santa shapes for the tittle ones "
CHRISTMAS MORNING PANCAKES
2 cups flour
1 tsp, baking soda
1 tsp* baking powder
A hefty pinch salt
A hefty pinch sugar
Less than 1 quart of buttermilk, but not much less
Separate eggs; whites in a smallish bowl, yolks in a largish bowl shells
In the garbage.
Set aside whites and garbage. Ignore garbage from here on.
Combine flour, baking soda, baking powder salt and sugar; sift into
large bowl where the yolks have been patiently waiting.
Add about half a quart of buttermilk* Stir Add more buttermilk til
the mixture just drips and doesn't glop.
You should have between an eighth and a quarter of the buttermilk left
Return that to the fridge til it gets very smelly in a few weeks time
and you have to throw it away.
Set large bowl aside.
Beat egg whites til stiff—the egg whites, that is,
HAND FOLD — don't beat — egg whites into yellow glop in large bowl
til the final mixture is lumpy but not horribly lumpy.
It Is the noKompletely-mixed-in-egg-whites that make these babies special
and also a bit heavy which is the way pancakes should be.
Cook in the standard way; the above serves 4 medium eaters.
The Palmer Method" with Greg Palmer is seen on Top Story weeknights.
‘This is for the growing millions who must cut
back on salt and sodium and yet can t imagine life
without Saturday and holiday morning pancakes.
They re not bad. My kids eat them every weekend
and never know the difference. If the recipe
can pass those two fussy mouths, it will work
in your kitchenl"
HIKE JAMES' LOW-SODIUM PANCAKES
Break 2 eggs into a bowl and add 4 teaspoons of low-sodium baking powder
(this you have to buy in a health food store or Fred Meyer), M teaspoon
of potassium bicarbonate (this is instead of baking soda — SODIUM
bicarbonate —and you'll have to find it at a drugstore. Benson's on Seattle's
Capitol Hill has it), and a good-sized pinch of mustard.
Beat this with a wire wish until it is frothy then add a cup of milk laced
with a teaspoon or so of fresh lemon juice. Stir then slowly beat in
I cup of white flour until the batter is smooth and ready.
Melt some unsalted margarine in a skillet then wipe the pan with paper
towels and start making those pancakes!
Served with unsalted butter or margarine and a sweetner of some kind
these are light and wonderful pancakes... and HO sodium!
Mike James is anchor for Top Story weeknights.
8 chicken thighs, skinned, boned and cut into bite
y A cup cornstarch
'A cup oil
1 large ripe tomato, cut into bite size pieces
1 4 oz. can sliced water chestnuts (drained)
1 4 oz. can sliced mushrooms [drained)
1 cup green onion stalks cut into Mach pieces
1 cup celery, slant-cut
1 tsp, MSG
% tsp, garlic powder (or more to taste)
% cup soy sauce
Dredge chicken pieces in cornstarch. Brown in oil on high heat
Add more oil if needed.
Add remaining ingredients and stir-fry for 5 minutes.
Serve immediately over steamed white rice or over shredded
Lori Matsukawa is anchor for Top Story, weeknights.
Quite the outdoorsman, Don says his spicy
masterpiece is great as a cold weather stew
ski outings, its also excellent as a topping
forburritos and other Mexican dishes.
■Warms the innards..."
MADSENS GREEN CHILI STEW
4 pounds lean pork diced
8 cups of chicken broth... homemade or 6 10^ o i. cans
4 7 o z. cans of chopped mild or "hot” green chili
Fresh green chili is even better when available.
Brown diced pork in large dutch oven.
Add all other ingredients and simmer for at least 2 hours or until
pork is tender.
Thicken as desired with cornstarch-water mixture.
Don Madsen is anchor for KJHG 5 News, 6:30 a.m„ weekdays.
WIESE FAMILY HOLIDAY CARBONARA PASTA
5 to 6 eggs
I cup grated parmesan cheese
12 slices bacon or Canadian bacon
1 small onion — chopped fine
I pound of long pasta noodles
Beat eggs in small bowl and add pepper.
Saute bacon until crisp.
Remove bacon from pan. Saute onions until golden (5 minutes).
Four out# of drippings and set aside.
Cook pasta 10 minutes and warm large bowl in oven.
Drain pasta and place in heated bowl.
Add drippings after adding bacon and onions.
Mix together eggs and cheese.
Chuck Wiese is weather anchor tor KING 5 news, weekends.
Cooking is one of Aaron's favorite hobbies. This
delicious recipe was created in his own kitchen.
AARON BROWN'S ORIGINAL CLAW CHOWDER
1 medium onion
1 cube butter
Celery, peppers, red potatoes
H cup flour
1 cup half and half
I 24 oz. can Clam Nectar
Fresh, frozen or canned clams to taste
Cook 5 pieces of bacon - chopped - in large kettle until half way
done. Add 1 medium onion - chopped - and a stick of butter
Cook until golden.
Add chopped celery, peppers and red potatoes to taste.
Cook until coated with butter.
Add 14 cup flour. Cook slowly stirring constantly. (Do not burn!)
Add 1 cup of half and half. Cook slowly until it starts to thicken.
At this point you have a thick, white and ugly mess. You are doing fine.
Add 24 oz. of Clam Nectar and 1 cup of water.
Add clams to taste. Stir
Simmer until potatoes ate soft Salt and pepper to taste.
Other seafoods may be added also.
Aaron Brown is anchor for KING 5 News, weekdays.
"A holiday tradition for my family. A day of shopping
and a day of cooking forme"
Tangy with sourcream f lightened with beaten egg
whites and flavored with crystallized ginger and
dark rum f this 9-inch pie can be prepared up to a
day in advance.
JEAN ENERSEN'S GINGER RUM PUMPKIN PIE
Flaky Pastry Shell Ingredients:
1 % cups flour
% teaspoon salt
6 tablespoons cold, unsalted
1 egg yolk
4-5 tablespoons ice water
light com syrup [optional)
Pie Filling Ingredients:
Vh cups solid-packed pumpkin
x h cup packed dark brown sugar
% cup granulated sugar
3 egg yolks, beaten
1 cup dairy sour cream
l A teaspoon salt
l A teaspoon ground nutmeg
1 2-ounce jar crystallized ginger minced
5 tablespoons dark Jamaican rum
5 egg whites, room temperature
2 tab I espoons gran u lated sugar
1 cup whipping cream
crystallized ginger slivers
Make Flaky Pastry Shell.
Meat oven to 350.° Combine pumpkin,
brown sugar in top of double boiler. Beat in
egg yolks, sour cream, salt and nutmeg.
Cook, stirring occasionally, over simmering
water until mixture thickens, about 5 min¬
utes; remove from heat Fold in minced
ginger and 3 tablespoons rum. Cool to
Beat egg whites in small mixer bowl until
foamy Gradually beat in 2 tablespoons
granulated sugar; beat until stiff. Fold egg
whites into pumpkin mixture; spoon into
pastry shell Bake just until filling is set
40 to 45 minutes. Cool on wire rack.
Serve at room temperature or refrigerate
Beat whipping cream in chilled small mixer
bowl until soft peaks form; add 2 table¬
spoons mm; beat until stiff. Garnish pie with
whipped cream and ginger slivers.
Flaky Pastry Shell
Mix flour and salt in medium-size bowl.
Cut tn butter until mixture resembles fine
crumbs. Stir in egg yolk and enough
of the waterjust until mixture cleans side
of bowl Gently shape dough into 1-inch
thick circle. Refrigerate wrapped in plastic
wrap 2 hours.
Meat oven 425P Roil pastry on lightly floured
board into 11-inch circle; fold into quarters.
Base and unfold pastry into 9-inch pie
plate. Trim edge, leaving 1-inch overhang;
fold overhang under; flute edge. Line shell
with folk fill with dried beans or rice.
Bake on baking sheet 10 minutes. Remove
beans and foil; bake until golden, about
10 minutes. Brush edge with corn syrup.
Cool on wire rack.
Jean Enersen is anchor for KING 5 News, weekdays.
"This is one of my favorite holiday recipes , It 's
a change from the leftover turkey and is as traditional
in our house as the turkey You'll notice there
aren't any real measurments. We do this by feel and
a sniff as we cook:
THE GELLOS' TRADITIONAL RICE PILAE
Saute chopped onions in unsaturated fat oil until onions are transparent
Depending upon number of people to be served, add chicken pieces.
(I recommend breasts, but thighs are also good.)
Squeeze as much juice as possible from 1 lemon over chicken and onions.
(This is the key to the whole thing, I think.)
Cook for 40 minutes over medium heat
Add a medium can of tomatoes and water until the chicken is covered,
(Again, this depends upon the number of pieces oFchicken and size of the
pan.) Add about one third of a standard box of rice.
Nix together, cover and simmer over medium heat for approximately
20 minutes...stirring occasionally.
Remove from heat and let stand for 10 minutes before serving.
What you don't eat that night is great reheated the next day
Lou Gellos is anchor for KING 5 Sport s, weekends.
Host ingredients for this lasagna can be found fresh
at De Laurent is in Seattle's Pike Place Market
TONY VENTRELLA'S KING 5 SPORTS LASAGNA
4 sheets of lasagna noodles, cut into strips
1 pound mozzarella si iced
l /2 pound grated Parmesan
2 containers of Ricotta cheese
large kettle of your favorite spaghetti sauce
Spread a layer of sauce in bottom of large lasagna pan.
Top with a layer of lasagna noodles followed by another layer of sauce.
Spread a layer of Ricotta cheese. (Spreads easier if you mix in an
egg or two.)
Top with layer of mozzarella. Sprinkle layer of parmesan.
Continue layers and top with parmesan.
Bake at 350° until it bubbles, Nakes enough for practically a whole
Tony Ventrella is anchor for KING 5 Sports, weekdays.
GREAT GRANDMA SIMMONS' EGGLESS, MILKLESS, BUTTERLESS
2 cups raisins
1 cup sugar
1 cup water
Vi cup shortening
2 cups all purpose flour
1 teaspoon baking powder
x h teaspoon salt
I teaspoon ground cinnamon
l teaspoon ground nutmeg
x h teaspoon ground cloves
I teaspoon soda
1 tablespoon bo i Iing water
Mix raisins, sugar and water. Boil for 3 minutes. Add shortening.
When cold, add flour, baking powder, salt cinnamon, nutmeg and doves
(sifted together), and soda, dissolved in 1 tablespoon boiling water.
Bake in greased loaf pan at 350° for 30 minutes.
Optional: Use your favorite confectioner's sugar glazing or rum sauce!
Jeff Simmons is anchor for KING 5 Mews, weekends.
TRADITIONAL NORTHWEST COASTAL STYLE ALDER SMOKED SALMON
1 salmon (5 to 6 pounds)
a little salt (optional)
firewood (must be alderwood . ..don't try
any other kind or it won't taste
like alder-smoked salmon)
1 wooden stake about 3 feet long. (Yellow
or red cedar is the best wood to
several small cedar sticks.,, about one
foot long. (These could be shavings
from the cedar stake.)
Dig a trench in your back yard, i foot
deep, 4 feet long.
Build a fire in the trench using the alder-
wood, (DON'T use the stakes as kindling!
You'll need the stakes in the next step,)
Take the cedar stake and split it down the
middle lengthwise, but be careful NOT to
split it all the way through (see illustration).
Slide the de-boned, file ted salmon into the
split cedar stake.
Take tile small cross-sticks, and slide them
through the stake,,, positioning them to hold
the salmon open (see illustration).
Secure the top of the stake. You can tie
it with wire, or buckskin, something not too
Drive the stake into the ground about 1 foot
to 18 inches away from the fire. The skin
side of the salmon should face away from
the fire, exposing the meat side to the
flame. The whole thing should incline slightly
toward the Fire (see illustration).
Beep the flames going (this is not charcoal
broiling, coals don't work). You need flames,
but not TOO hot
The salmon should be ready to eat in
about 40 minutes. You know its done when
It begins to turn light brown, and when
it stops dripping.
Serve immediately. You'll have an Alder
Salmon Feast enough for 10 people.
flattie Kauffman is anchor for KING 5 News, weekends.
Jeff and his wife Sue do a great deal of year
round entertain mg aboard their sailboat This recipe
is a favorite.
VA ot. dark rum
2 to 3 ice cubes
1 to 2 scoops coconut ice cream
1 cup pineapple juice
Mix in blender and add grated coconut
Best served in open coconut shell under swaying coconut trees
accompanied by Calypso or Reggae to taste.
Jeff Renner is weather anchor for RING 5 Slews, weeknights.